Chef de Cuisine

Responsibilities

• Lead and motivate the culinary team by modeling expertise and a positive attitude
• Oversee food quality and presentation for all service channels including walk-in, pick-up, and delivery
• Manage fresh ingredient quality, inventory, supply, prep lists, and ordering
• Organize shift deployment and manage daily prep schedules
• Execute line checks to manage readiness and minimize waste
• Maintain a tight, orderly kitchen following all safety and health department protocols
• Manage kitchen facilities and culinary equipment maintenance
• Collaborate with the Chef Operator to manage labor and food costs
• Assist in interviewing, hiring, and providing performance feedback

Requirements

• 1-2+ years of restaurant team management experience
• Food Safety Certification
• Ability to lift up to 25 pounds frequently and 50 pounds occasionally
• Strong work ethic and communication skills
• Ability to solve complex problems and manage multiple variables

Benefits

• 16 weeks of fully paid parental leave
• Health insurance (Medical, Dental, and Vision)
• Paid Time Off
• 401K program
• Phone reimbursement and commuter benefits
• Complimentary DIG meals every day
• Short-term disability

About the Company

DIG is a restaurant group dedicated to rebuilding the food system through innovation and a commitment to a better food future.